Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

How to cook wagyu

Anthony Puharich

Anthony Puharich

I've been noticing restaurant-grade wagyu - the really heavily marbled stuff that's as much fat as meat - in good butcher's shops lately. How can I cook it at home?

I love wagyu. It's expensive, but before you baulk at the price (and the fat content), remember that a little goes a long way. The really great thing about heavily marbled wagyu is that it's more forgiving of overcooking.

Cook it in a quality non-stick pan rather than on the barbecue or anywhere else where you're going to get flare-ups. You want to be able to control your heat source to achieve a nice thick, caramelised crust on each side.

Take your steak out of the fridge 15 minutes before cooking to allow the meat to warm to room temperature; this ensures your steak cooks evenly. Season it with good flaky salt and a touch of freshly ground pepper, and make sure the pan is smoking-hot before you begin cooking.

The natural marbling helps to baste your steak so, in my experience, you won't need to add oil to the pan. I prefer to cook wagyu to the medium end of medium-rare to give the marbling a chance to render down and coat the meat fibres.

I prefer it without sauce; my preference is to eat wagyu steak on its own to savour the unique flavour and texture.

Here are some wagyu recipes to try at home:
Wagyu with horseradish

Wagyu burger

Wagyu tataki with mizuna salad

Wagyu steaks with soy-braised mushrooms

Seared wagyu carpaccio

Wagyu brisket "pastrami" sandwich with coleslaw

Coconut-braised wagyu beef shin with pickled cucumber salad

Illustration Lauren Haire

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